Chocolate Pixies
This recipe was found under the C tab for cookies.
I've decided to get into the holiday spirit by blogging every day this week with a cookie recipe from the recipe box. If you're participating in a cookie swap or just looking for a new recipe this holiday season then watch out for updates!
This recipe interested me because it seemed fairly simple and delicious. I believe it was a cut out from a magazine because it was printed on glossy paper. The original printing included a picture which I wish I had to compare my finished product to. My Mom never tried making these, but here goes nothing! ****WARNING: The dough has to sit for several hours or over night so you will need some time for this one!****
Chocolate Pixies
4
1-Ounce squares unsweetened chocolate, melted
2 ½
Cups sifted all-purpose flour
2
Teaspoons baking powder
½ Teaspoon
salt
½ Cup
vegetable oil
2
Cups sugar
4
Eggs
2
Teaspoons vanilla extract
1
Cup confectioners’ sugar
Melt
chocolate in a the top of a double boiler over simmering water or in a
small
saucepan over very low heat (about 175 degrees). Sift together flour,
baking
powder and salt. Combine oil, chocolate and sugar. Add eggs one at
a
time and beat well after each addition. Add vanilla. Add sifted dry
ingredients
to chocolate mixture and blend thoroughly. Chill several hours
or
overnight. Heat oven to 350 degrees. Lightly grease cookie sheets with
unsalted
shortening. Spread confectioners’ sugar in a small, flat pan. Drop
dough
by rounded teaspoonfuls into confectioners’ sugar. With the fingers,
coat
dough thoroughly with the sugar and shape into balls. Place balls 2 inches
apart
on prepared cookie sheets. Bake 10 to 12 minutes. Cool slightly and remove
cookies
to wire cake racks to cool. Store in airtight containers for a week or in
the
freezer for a month. If cookies are frozen, let thaw at room temperature before
serving.
Makes about 6 dozen cookies.
You should have most of the ingredients which is why the recipe interested me. No special shopping trip needed! This batter makes about 6 dozen cookies so depending on how many you need/want you can cut the recipe down if you'd like.
The first step is to melt the chocolate in a double boiler. If you don't have one it is easy to make with just a sauce pan and metal bowl:
Make sure the water is simmering before adding the chocolate so it can properly melt. Since the recipe called for 4 ounces of chocolate I used the individual wrapped Hershey's bars I had from Halloween. They each way 1/2 an ounce so I used 8 of them.
Be sure to constantly stir the chocolate when it's in the bowl so it doesn't burn.
When the chocolate it done there shouldn't be any lumps. You should end up with a think glossy texture.
Before taking the chocolate off the double boiler be sure to sift together the flour, baking powder and salt in a separate bowl so the chocolate doesn't get cold. Set that mixture aside.
Add the melted chocolate to a separate bowl along with the sugar and oil. (Sorry for the unappetizing photo!)
Combine the chocolate mixture together until it is somewhat smooth. I used an electric hand mixer. Your mixture will be clumpy like this:
The next step is to add one egg to the mixture and then beat it well.
Do this with each of the 4 eggs until they have all been incorporated into the mixture. The batter should be very light now.
Now add the vanilla to the batter and mix until incorporated.
When the vanilla is completely mixed in go ahead and add the dry ingredients to the bowl.
Beat the batter well until you are sure that all of the dry ingredients have been incorporated. The mixture should be light and fluffy like this:
When the mixture is complete, cover it with saran wrap or any kind of covering that will last in the refrigerator.
Place the container in your refrigerator for a few hours (at least 3) or overnight. The chocolate needs time to set and harden. If you skip this step you will just end up with a messy chocolate blob!
When the batter has hardened it should look like this:
When you're ready to bake the cookies go ahead and preheat your oven to 350 degrees. You will also need to get your cookie sheet ready by spraying it with non-stick spray or greasing it with Crisco. Prepare a separate bowl or pan with the confectioners' sugar.
To make the cookies you will use a teaspoon and start by scooping up just enough to fill the spoon. Use your hands to take the dough off the spoon and place it in the sugar.
Roll the dough ball in the sugar until it is coated thoroughly. Then place them on the greased cookie sheet about two inches apart.
Don't worry if your cookies are different sizes, that's what makes them unique! This part will be messy! Once you have enough cookies on your sheet you can place them in the oven. The recipe says to cook them for 10-12 minutes, but mine took about 15. You will know when they are done when the edges look slightly brown and crusty.
When they have cooked to your liking immediately take them off the cookie sheet and place them on to a cooling rack.
I recommend eating them when they are still warm so they are slightly gooey.
I gave this recipe a 3 out of 5 on the yummy scale.
The recipe was fairly easy to follow, but the cookies ended up being flat and somewhat boring. I used Hershey's chocolate so maybe using a better type of chocolate will make the cookies much better. I would recommend using these at a cookie swap if you make them and feel the same about the yummy-ness!
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